Pumpkin pancake muffins are simply pancakes baked in a muffin tin—easy to make, great for busy mornings, and perfect for sharing. They combine the soft, tender texture of pancakes with the warm spices and moisture of pumpkin purée. Make a batch ahead for quick breakfasts, customize with mix-ins, and serve with your favorite syrup.
Pumpkin Pancake Muffins
These pumpkin pancake muffins are a wonderful way to welcome pumpkin season. The batter mirrors classic pancake batter but adds pumpkin purée for moisture and pumpkin pie spice for cozy autumn flavor. They’re versatile—top with maple syrup, honey, or a sprinkle of powdered sugar, and try different mix-ins like mini chocolate chips or chopped nuts to vary the texture and taste.
Why You’ll Love This Pumpkin Pancake Muffins Recipe
These pancake muffins are an easy, make-ahead breakfast that kids enjoy and adults appreciate for their convenience. They’re perfect for meal prep, travel breakfasts, or feeding a crowd.
- Kid-friendly: Handheld and easy to eat on the go.
- Meal prep friendly: Store at room temperature for several days or freeze for longer storage.
- Make ahead: Bake a batch in advance and reheat as needed.
- Freezer-friendly: Freeze individual muffins for quick breakfasts later.
- Flexible for diets: Vegetarian and easily made dairy-free by using almond milk.
Ingredients
The combination of pumpkin purée and pumpkin pie spice gives these pancake muffins their classic fall flavor. Below is a complete ingredient list with measurements for a reliable batch.
- Unbleached all-purpose flour: the base of the batter.
- Baking powder: for lift and lightness.
- Sweetener: granulated sugar or monk fruit sweetener.
- Pumpkin pie spice: for warm, autumnal flavor.
- Kosher salt: balances the sweetness and spices.
- Eggs: room temperature eggs incorporate more easily.
- Milk: use skim, low-fat, or unsweetened almond milk for dairy-free muffins.
- Vanilla extract: adds depth and warmth.
- Oil: canola, vegetable, or melted coconut oil works well.
- Pumpkin purée: canned or homemade adds moisture and a pleasant pumpkin flavor.
How to Make Pumpkin Pancake Muffins
The method is straightforward: whisk dry ingredients, mix wet ingredients, combine without overmixing, then bake in a greased muffin tin. The full recipe with exact measurements and timings appears in the recipe card below.
- Combine dry ingredients: whisk flour, baking powder, sweetener, pumpkin pie spice, and salt in a large bowl.
- Mix wet ingredients: in a separate bowl, whisk eggs, milk, vanilla, pumpkin purée, and oil. Stir into the dry ingredients until just combined—some lumps are fine.
- Portion batter: grease a 12-cup muffin tin and fill each cup to the top with batter.
- Bake: bake at 375°F (190°C) for 22–25 minutes, rotating halfway through. A toothpick inserted in the center should come out clean.
- Cool and serve: allow muffins to cool in the pan for 10 minutes, then remove to a rack. These are pancake-style muffins, so serve with syrup or honey.
Variations
- Healthier swaps: replace all-purpose flour with whole wheat or white whole wheat flour, or add a tablespoon of protein powder or ground flaxseed for extra nutrition.
- Mix-ins: fold in mini chocolate chips, chopped nuts, or dried fruit for added texture and flavor. A cream cheese filling can also be added for a richer treat.
- Gluten-free: use a cup-for-cup gluten-free flour blend if you need a gluten-free version.
- Toppings: drizzle maple syrup, dust with powdered sugar, or add a dollop of whipped cream for an indulgent finish.
Storage for Meal Prep
These pumpkin pancake muffins store well, making them an ideal meal prep option.
- Cool muffins completely before storing. Keep at room temperature in an airtight container for up to 4 days.
- To freeze, wrap muffins tightly or use a freezer-safe container; they keep well for up to 3 months.
- To reheat: from room temperature, microwave for 20–30 seconds; from frozen, microwave 1–2 minutes until heated through.
More Pumpkin Breakfast Recipes You’ll Love
- Mini Pumpkin Chocolate Chip Muffins
- Pumpkin Bread
- Pumpkin Baked Oatmeal Cups
- Pumpkin Pecan Muffins
- Pumpkin Banana Bread
Pumpkin Pancake Muffins – Recipe
Yield: 6 servings (about 12 muffins)
Serving Size: 2 muffins
Prep: 10 mins Cook: 22 mins Cooling: 10 mins Total: 42 mins
Equipment
- 12-cup non-stick muffin tin
Ingredients
- Non-stick baking spray
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons monk fruit sweetener or granulated sugar
- 2 teaspoons pumpkin pie spice, or more to taste
- 1/2 teaspoon kosher salt
- 2 large eggs, room temperature
- 2 cups fat-free milk or unsweetened almond milk (or milk of choice)
- 1 tablespoon vanilla extract
- 1/2 cup canned pumpkin purée
- 1 1/2 tablespoons oil (canola or vegetable)
- Maple syrup, for serving
Instructions
- Preheat oven to 375°F (190°C). Generously spray a 12-cup muffin tin with baking spray.
- In a large bowl, whisk together the flour, baking powder, sweetener, pumpkin pie spice, and salt.
- In a separate bowl, whisk the eggs, milk, vanilla, pumpkin purée, and oil until combined. Pour into the dry ingredients and whisk until just combined—do not overmix; a few lumps are fine.
- Fill each muffin cup to the top with batter.
- Bake 22–25 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then gently remove the muffins to a cooling rack.
- Serve warm with maple syrup or your preferred topping.
Notes
- These are pancake-style muffins, so topping with syrup or honey is recommended.
- To serve immediately, cool 5 minutes on a rack before serving.
- For meal prep, cool completely before storing in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
- Reheat from room temperature: microwave 20–30 seconds. From frozen: microwave 1–2 minutes.
Nutrition (per serving — 2 muffins)
Calories: 244 kcal · Carbs: 41.5 g · Protein: 10.5 g · Fat: 5 g · Fiber: 2 g · Sugar: 5 g · Sodium: 315.5 mg